1. cut, trim or otherwise prepare the food to be poached.
2. bring an adequate amount of cooking liquid to the desired starting temperature. (for some items, the cooking liquid is first brought to a boil and then reduced to the poaching temperature.) place the food in the liquid.
3. first submersion poaching, the liquid should completely cover the food.
4. foreshadow poaching, the liquid should come approximately half way up the side of the food. If shallow poaching, cover the pan with a piece of buttered parchment paper or a lid
5. maintaining the proper temperature, poach the food to the desired doneness in the oven or on the stove top, doneness is generally determined by timing, internal temperature or tenderness
6. remove the food and hold it for service in a portion for the cooking liquid or, using an ice bath cool it in the cooking liquid.
7. the cooking liquid can sometimes be used to prepare an accompanying sauce or reserved for use in other dishes
All i know for an answer is your friends drink and you don't want to be left out
Answer: The correct option is A (ventral ramus).
Explanation: Damage to ventral ramus branch of the spinal nerve is likely only to have an effect on the muscles of the limbs. The ventral ramus is the anterior division of a spinal nerve. The ventral rami supply the antero-lateral parts of the trunk and the limbs. Therefore the lbs would be affected if damage occurs at the ventral ramus.
